Creamy Tortellini Soup
Tags: Instant Pot Italian Soup
Yield: 6
- 4 cups chicken or vegetable broth
- 2 (8-ounce) cans tomato sauce (not the same as pasta sauce, see Jeff’s Tips)
- 20 ounces fresh tortellini of your choice
- 2 teaspoons Italian seasoning
- 1 bunch fresh basil leaves
- 10-20 ounces grape or cherry tomatoes
- 1 1/2 cups heavy cream or half-and-half
- 2 cups shredded Cheddar cheese (or any cheese you prefer)
- 5.2-ounce package Boursin (any flavor), or garlic herb cheese, cut into chunks (optional)
- 2 tablespoons - ¼ cup hot sauce (optional)
- Add the broth, tomato sauce, and Italian seasoning to the Instant Pot. Stir well. Addthe tortellini but do not stir – just smooth it out. Top with the basil leaves followed by the tomatoes and again, do not stir. Secure the lid, move the valve to the sealing position and then hit Pressure Cook or Manual at High Pressure for 1 minute. Quick release when done.
- Stir in the cream, Cheddar, Boursin (if using) and hot sauce (if using, start with less and you can always add more - See Jeff's Tips). Stir until all is combined. If you wish for the soup to be hotter after adding the cooler dairy, simply hit Cancel and then Sauté and bring to the desired temperature before serving. Then, hit Cancel again followed by Keep Warm.
- Want to make this soup very zesty? In addition to the optional hot sauce, sub 2 cups of your favorite Bloody Mary mix for the tomato sauce (I like Zing Zang or Mr. & Mrs. T brands).
- If you find you want more tomato in the soup, simply add 1-2 cups more more tomato sauce, Bloody Mary Mix or even your favorite Marinara sauce (p.000) in Step 2 for it to be a bit chunkier.
